Petite Syrah and what dish(es)?

I haven't drunk enough of this varietal to know what food it would pair well with. I have a 2003 Pride that I want to try. What dishes, in general, should I pair it with?

Thank you.

Venison.
If the Petite Sirah is young (as this is), consider a rich braise or stew. This should be cooked simply to the point of ultra richness with reduced red wine and stock, and a minimum of added vegetables (nix the potatoes and carrots) so that all the flavor is concentrated and absorbed by the meat. Use just a basic mirepoix, bay and thyme, and a smidgeon of tomato paste, accented by juniper or allspice.

If the PS is older, consider having it with loin chops, rack or tenderloin, medium rare, with a blueberry enhanced reduction sauce.

Thanks Bernard. I think I get the idea.
I'll wait until the braised or meat stew dinner comes along to our dinner table and that's when I'll open the bottle.

Hi R Cabrera,

What I think you have is actually Petite Sirah. If so, I second Bernard's Venison recommendation. Also, more "gamey" roasted birds often pair well with Petite Sirah. I have recently had both Duck and Pheasant with older Petite Sirah and it was a fine match.

Or lamb chops or a beefy lasagna - robust meaty dishes in general.
A young PS is good as a picnic wine with hamburgers, grilled chicken, hot dogs, potato salad, and that sort of stuff. It can be like a Zin with serious pepper.

Did I say I like it?

John

I actually think that young PS benefits from extended time in the decanter. Don't open just as the food is served. Open at least 6 hours in advance and splash decant.

Thanks everybody. Great tips with the variety of foods and which opened up the chances of the wine being opened without waiting for a specific dish. I learned how to spell it , too.

Bernard: I'll make sure to uncork wasy ahead of dinner and then decant before drinking. Good suggestion, thanks

Uncorking early and decanting will reduce the thickness of the purple stuff coating your teeth, and it will probably bring out some fruit that may be hiding back there. Peoples' tastes differ. I happen to like wine that I can cut with a knife and fork. I'd open it and check it out and see what I think it needs - I do that with many wines.

John

Braised beef short ribs would be nice, too.

rwj

I learned how to spell it , too.

FWIW, your original spelling wouldn't always be wrong - or at least it wouldn't disagree with all labels. Odds are your wine was in fact called Petite Sirah because that's the prevalent spelling. But at least a couple of wineries, and not obscure ones at that - David Bruce (Santa Cruz Mountains) and Stag's Leap (Napa Valley) come to mind - spell it the way you did, with the "y".